If possible, use eggs at room temperature for optimal texture, but cold eggs work in a pinch. For accuracy, measure the flour by weight (270 grams) or lightly spoon it into a measuring cup and level it off—avoid scooping directly from the bag. Stir the batter only until the ingredients are combined to prevent dense waffles. To retain crispness, rest cooked waffles on a wire rack rather than stacking them. For extended crispness, keep the rack in an oven preheated to 200°F. Allow the waffle iron to fully reheat between batches for consistent results.